Got Gazpacho?

by Julie Gale

Absolutely nothing defines summer to me more than a sun-warmed tomato eaten right in the garden with a sprinkling of kosher salt. I have had a vegetable garden in the backyard for the last 15 years and of all the varieties I have tried, nothing beats the Delicious tomato. It can grow to be at least a pound, it is juicy, tart, meaty ,but nearly impossible to find outside of a few specialty seed companies.

That being said, just about any garden tomato will make a wonderful gazpacho. This is the best recipe for gazpacho that I have ever tasted and has spoiled me for all others. Once you make this, ( it is extremely easy, but you must season it as directed to achieve the right balance) you will find that you won't be happy with any other preparation.

The Best Gazpacho

8 medium garden-ripe tomatoes, cut into quarters
4 kirby-style cucumbers, peeled and cut into large chunks
1 green bell pepper. seeded and cut into large pieces
1 sweet onion (Vidalia or similar), peeled and cut into quarters
1 clove garlic, peeled and cut in half
2 inch thick slice of french bread, cut into chunks
1-2 cups of cold water, amount depends on juiciness of tomatoes
4 Tbs. extra virgin olive oil
4 Tbs. red wine vinegar
1 Tbs. salt
1 1/2 tsp. sweet paprika
1/2 tsp. ground cumin
fresh ground black pepper

Garnish with chopped fresh Haas-type avocado, cut into small pieces

Put half or a third of each of the ingredients (except the avocado) into a blender or food processor (fitted with the metal blade) and process until no very large chunks remain, but do not make a puree. Pour this mixture into a large bowl. Repeat the process. When all the mixtures are combined in the bowl, give it a good stir and taste it for seasoning (I like it very well seasoned).

Refrigerate for at least two hours and serve garnished with the chopped avocado.

Julie Gale 834-5353 PJAZTEGale@optonline.net Julie Gale teaches ethnic cooking classes in her home and for the Continuing Education classes at Mamaroneck High School

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